Cut carrot and mushrooms into thin slices, bell bell pepper into thin strips, onion small. Mince garlic and ginger.
Melt coconut oil in a deep frying pan. Add onions and fry until translucent.
Add mushrooms, carrot, bell bell pepper, garlic and ginger to onions and fry for about 5 minutes until liquid is almost evaporated.
Add curry powder and stir fry for a few seconds.
Add coconut milk and vegetable broth, stir and bring to a boil.
Once boiling, add peanut butter, soy sauce and agave syrup, stir thoroughly, bring to a boil and simmer for about 10 minutes.
Add ramen noodles, stir and simmer for about 5 minutes (or as long as it says on the noodle package). Season the soup with salt, pepper and ground chili flakes as you go.
Tofu preparation
Cut natural tofu into small cubes, roll in turmeric powder and cornstarch, and fry in vegetable oil in a clean pan until golden brown and crispy.
Add soy sauce, stir fry it for a few more seconds and take it off the heat.
Serve the ramen soup
Divide the noodle soup among the plates and add fried tofu wafers.
Notes
Use good quality ramen noodles without additives and make sure they are vegan.
Follow the cooking time that is written on the package of the noodles to cook them not too long and not too short.
Adjust the amount of vegetable broth to achieve the desired consistency of the soup.
Other vegetables will work instead of or in addition to carrot and bell bell pepper.
Add any spices to taste.
Peanut butter for the soup should not contain sugar.